We are looking for an experienced ChefdePartie to join our team. You will be joining an award winning company and if you wish to progress your career we are happy to provide ... needed to make a great plate of food? If so maybe you are the ChefdePartie for us. You must have an excellent standard of written and spoken English, a high level of personal ...£HOURLY

Job Description ChefDePartie Banqueting - Luxury Hotel - 6 shifts pw - London £26,000 ChefDePartie Banqueting £26,000- immediate start is available Our client is seeking ... a stable, skilled and passionate chefdepartie with high end banqueting experience for their leading 4 star deluxe hotel based in central London The chefdepartie role ...JOBSWORTH:£19,543 P.A.?

Experienced ChefdePartie - Luxury Hotel, Sandsend N.Yorkshire Under new ownership, this is your opportunity to make history and be part of the Culinary team at Raithwaite Estate ... . A Luxury Country Retreat on the East Coast of England. To be considered as our new ChefdePartie you will: Have experience at a similar venue. Need a solid background and require a real ...£NEGOTAIBLE

ChefDePartie Private School â€“ High Culinary StandardsIpswich Up TO Â£19,500 Rayment Recruitment is currently representing a private school on the outskirts of Ipswich and we ... have a fantastic opportunity for a ChefdePartie to join their team.Client This highly regarded private school in Ipswich has a fantastic reputation for the high standards ...£18000 TO 19500 PER ANNUM

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A chef de partie is also known as a 'station chef' or a 'line cook'. You are in charge of a particular area of production. In large kitchens, each station chef might have assistants working for them. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with 'first cook', then 'second cook', and so on as needed. Station-chef titles are part of the 'brigade' or 'batterie' system which covers everything from kitchen porters, commis chefs, chef de partie, to chef and head chef. A section run by a chef de partie might have a highly specialised area of work. You might look after pastry chefs, sauce chefs, sweet chefs. There are myriad section areas in large operations such as hotels, on cruise liners or in work in the world's leading restaurants from El Bulli to famous five star hotels in London.

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